Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Investigation of physicochemical and sensory properties of low-calorie chocolate dairy dessert containing konjac gum and sorbitol

Document Type : Original Article

Authors
Maryam Safari 1
Alireza Masoudnia 2
Fatemeh Zia Ziabari 2
1 Mehrayin Bandanzli Institute of Higher Education
2 Mehra,'in Higher Education Institute, Bandar Anzali
10.48311/fsct.2026.84044.0
Abstract
In this research, sugar alcohol Sorbitol was used as a substitute for Sucrose and Konjac gum was used as a carbohydrate-based fat mimic in the preparation of chocolate dairy dessert samples and then their effect on some physicochemical properties and total calories and some sensory properties and overall acceptance were studied.Statistical evaluation was performed using anova and duncan’s multi-range test or 5% error probability level with SPSS software. pH content of the samples containing Sorbitol and Konjac gum shwed a significant increase compared to the control sample, the acidity and protein content of the samples in comparison with the control sample showed a significant increase and the amount of fat, total sugar and total calories of the samples shwed a significant decrease compared to the control sample. It was also found that most of the samples containing Sorbitol and Konjac gum scored higher compared to the control sample in the evaluation of sensory characteristics. finally treatment number 3 which has 10.6% Sorbitol and 0.5% Konjac gum introduced as a superior treatment.
Keywords
physicochemical properties
sensory properties
dairy dessert
chocolate
low calorie
konjac gum
sorbitol
Subjects
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